Healthy delicious versatile spread/dip made from chickpeas. Very addictive!
Hummus
Prep time
20
minutesCooking time
10
minutesIngredients
- FOR THE TAHINI
1/2 cup + 1/4 cup white sesame seeds (dehulled)
3 tbsp sesame oil
1/2 tsp salt
- FOR THE HUMMUS
1 cup chickpeas – preferably soaked overnight and boiled (save 2-3 tbsp of the water in which the chickpeas were boiled)
5 cloves of garlic
2 tbsp fresh lemon juice
5 tbsp olive oil
1 tsp salt
1/2 tsp cumin powder
1/4 cup tahini (check recipe below)
1/2 tsp black pepper (freshly ground)
Sprigs of mint leaves – garnish
Directions
- FOR THE TAHINI
- In a pan, toast the sesame seeds for 3-5 minutes until slightly brown. Let it cool completely before blending.
- Add the cooled sesame seeds in a blender and slowly in a steady stream add in the sesame oil. Blend until smooth. It will be thick but pourable. Season with salt and set aside to be used later.
- FOR THE HUMMUS
- In a blender, add in the garlic, 2 tbsp of olive oil, cumin powder, tahini, lemon juice and salt. Blend until combined.
- Add in the cooked chickpeas along with 2 tbsp of the chickpeas water. Blend until it starts to come together.
- Add in the remaining 3 tbsp of olive oil. Blend until smooth and combined.
- Garnish with olive oil, black pepper and finely chopped mint or any other herb. Serve with warm pita bread / assorted veggie sticks.
